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By providing your information, you agree to our Terms of Use and our Privacy Policy. We use vendors that may also process your information to help provide our services. This quintessential New Orleans cocktail, the Sazerac , has a beautiful spice character from the rye whiskey, compared to an Old Fashioned that would use the sweeter bourbon.
To merely dismiss the Sazerac as yet another Old Fashioned variation is to miss its charms. Served as it is without ice, the herbaceousness transforms as it warms, evolving contemplatively in your glass. Take a rocks glass and either chill it in the freezer or with ice water. While it gets cold, in a separate mixing glass, combine liquid ingredients and stir for 10 seconds if using very small ice to 30 seconds if using bigger cubes.
Grab your now cold rocks glass, coat the inside with absinthe and empty the excess, then strain the cocktail into the absinthe-rinsed glass. Express a lemon peel over the top and then discard, serving the cocktail without garnish. Add ingredients to shaker tin, add ice and shake hard for 10 to 12 seconds. Strain off ice into a stemmed coupe glass.
Garnish with a thin lime wheel or honestly nothing at all and enjoy while reflecting that the best things are often the simplest. Whiskey, with its broad shoulders and oaky fullness, can be almost completely disarmed by tarting it up with fresh lemon juice and balancing with simple syrup, as bartenders have been doing since roughly forever.
Add all ingredients to a shaker tin. Add ice, seal tins, and shake hard for 10 to 12 seconds. Express a lemon peel over the top of the foam for aroma and discard and decorate the foam with a few drops or dashes of Angostura Bitters.